Description: The mango is a tropical stone fruit and member of the drupe family. This is a type of plant food with a fleshy outer section that surrounds a shell, or pit. This pit contains a seed. Other members of the drupe family include olives, dates, and coconuts. There are many different kinds of mango. They vary in colour, shape, flavor, and seed size. Although mango skin can be green, red, yellow, or orange, its inner flesh is mostly golden yellow. Mangoes can be used in both raw and cooked applications. Just like an avocado, a ripe Mango will give slightly to pressure. Note that the skin doesn’t always indicate ripeness due to the variations in colour among varieties. Mangoes are a popular ingredient for fresh salsas and chutneys and are widely used in desserts and baked goods. Use Mangoes to flavor ice cream and gelato, blend or juice for smoothies and other drinks, or slice and dry for a naturally sweet snack.
Health Benefits:
1. Rich in protective antioxidants
Mangos are a good source of protective compounds with antioxidant properties, these plant chemicals include Gallo-tannins and mangiferin. Both have been studied for their ability to counter the oxidative stress associated with day to day living and exposure to toxins.
As with other plant foods many of these compounds are found in and just beneath the skin. A 2012 study looking at the peel of mangoes concluded that it may play a role in preventing obesity, thanks to the plant chemicals located there.2. Preserving skin health
2. May aid digestion
A pilot study in 2018 demonstrated that people with chronic constipation who ate mango over a 4-week period, enjoyed significant improvement in their symptoms, in part due to the fibre content but potentially from other compounds in the fruit, too. Interestingly, the leaves of the mango tree also appear to offer potential antidiarrheal activity thanks to plant chemicals in the leaves.
3. May help maintain healthy skin & hair
Mangoes contain reasonable levels of both vitamins A and C. Vitamin C is involved in the formation of collagen – the protein that acts as a scaffold to skin, keeping it plump and firm. Vitamin C is one of the most important antioxidants, playing a protective role against environmental damage; a deficiency of vitamin C can affect wound healing and increase fine lines and wrinkles. Our hair also requires vitamin C both for collagen production and also to help with the absorption of iron – an important mineral needed for hair growth.
4. May support heart health
An animal study in 2016 suggested that mangiferin, offered heart protective benefits, including reduced inflammation. Further studies in animals suggest the same plant chemical may aid cholesterol balance.
5. May support eye health
The orange flesh of the mango tells us they are rich in carotenoids which support eye health. In particular, they provide lutein and zeaxanthin two carotenoids that play an important role in the retina of the eye, protecting it from sunlight and from the blue light emitted from digital devices. Lutein and zeaxanthin are particularly useful in the fight against the signs of age-related macular degeneration.
Locations of harvest:
Time period of Harvest:
Harvest Process: Mangos can be grown in a wide range of soil types, from light sandy loams to red clay. Deep, rich, well-drained soils provide the best production and fruit quality. Some producers plant trees on sloping sites to prevent waterlogging the root system. Mangos grow best in ambient temperatures ranging between 70º to 75ºF. Commercial mangos are propagated vegetatively, meaning the trees are reproduced via asexual reproduction by grafting onto rootstock. Mangos marketed in the United States are usually picked at the mature green stage to withstand postharvest handling practices. Mangos are picked by hand or by using a long picking pole which has a canvas or nylon bag attached near a cutting blade to catch the fruit. Ladders and hydraulic lifts are also used to help pickers reach fruit high in the tree canopy. Mango fruits are usually picked before they are fully ripe with the stem intact and after they develop red, orange, or yellow colour.
Freeze Drying Process: The freeze-drying process is done through sublimation. It is done by first freezing the mangoes and then putting them under vacuum pressures. This will then cause the ice crystals to elevate, turning them from solid ice into steam quickly. This process will remove water much more efficiently than old-fashioned drying. The mangoes water content and nutritional value are condensed and preserved without affecting the fruit’s structure. This makes this technique of preserving food mainly suited to soft fruits which are relatively low on sugar. Once the mangoes have been freeze-dried, they are cut into 6x6mm pieces.